8 January 2014

We always appreciate you joining us for this monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. In its fourth year this is a team effort where we continue to share a love for healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually.

Here at the Cooking Light Virtual Supper Club we have dreamed up a menu on the healthier side without giving up any of the comfort you find in delicious food. This months menu "Everything Old is New Again" seemed fitting to bring in the the new year and was chosen by yours truly. Retro foods like macaroni and cheese, tuna casserole, chicken pot pie and crepes Suzette have made a come back in recent years with new twists and flavour profiles. Dishes that last saw the light of day when Betty Crocker ruled the roost. If you thought prawn cocktails had vanished into the netherworld along with shoulder pads and Bananarama chart hits, think again.

Retro food is having a moment in culinary circles right now, as gourmands and trend-setters delve into the past to breathe fresh life into timeworn classics. Decadent foods can and will always be a part of our future but you can still be magnetically drawn to the table by recreating tasty, heart healthy versions of classic dishes. As a member of the Cooking Light Supper Club it is our duty to make these dishes guilt free. A new year, a new twist on the classics.

I brought along an updated version of a classic dish I grew up with a Bolognese Meatloaf.Veal is not something I can find in this area easily so I used a little extra of both the beef and pork. All of this is perfect with a rich mushroom gravy.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

You know, Val? My mother made a gravy like this for those little pounded out Salisbury steaks that were all the rage back in the 60's and 70's ...I know I will prefer your jazzed up meatloaf ... lightened up with a cauliflower mash perhaps.

I'm so fond of classic old recipes from my grandmother's era and meatloaf is at the top of the list. You have really dressed up this favorite with a beautiful mushroom sauce. You're making me hungry, Val.

There is definitely quite a renewal in retro foods these days. The fancy restaurants like to charge $$$$ for them too! On NYE I had baked alaska at a restaurant for the first time in my life. I have never seen that on a restaurant menu before.

I think this meat loaf looks great and I'm not a huge meat loaf fan. I love the addition of pancetta.

Hey Val, people love this, look at the comments. I dropped by for the fennel and orange salad with pomegranates. Posting soon? I am giving paella a try. I can see a paella workshop happening when we return:).

Hello my name is Francesca and I'm Italian. I discovered your blog by accident and I immediately liked, because there are so many interesting things. I have joined your followers. If you go too foul. Thank you. Francesca.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.